Nutrition Entrepreneurs Ventures Winter 2023

Ventures

WINTER 2022-2023 | VOLUME LI | NUMBER 3

In This Issue: Note From the Editor ������������������������������ 2 Letter from the Chair ������������������������������ 3 How You/Your Business Can Give Back To Your Local Community ������������������������������������� 4 A Perspective Shift on Food Donations ���������������������������������� 5 Here’s How to Identify Energy-Generating Activities to Fill Your Cup �������������������������������������������6 Repairing the World ������������������������������� 7 Product Reviews ��������������������������������������� 8 Combating Food Insecurity ������������� 10 Energize Your Practice ��������������������������11 Student Interview with a Seasoned Dietitian �����������������12 The Power of Precepting ��������������������13 Spring Summit �������������������������������������������17 Spring Summit Schedule ���������������������18

Lift Others Up

Spring Summit Speakers �������������������� 19 Upcoming Events ����������������������������������� 20

Ventures WINTER 2022-2023

Note From the Editor M E AGA N O ’ CO N N O R MS, RDN, CSSD, LDN NEWSLETTER EDITOR

EDITOR Meagan O’Connor, MS, RDN, CSSD, LDN

INCOMING EDITOR Leda Medina, RDN, LDN, CDCES

EDITORIAL BOARD 2022-2023 Lauri Egan, RDN, CPT Beth Stark, RDN, LDN Jessica Oswald, MS, RDN, LD/N Heather Rudalavage, RDN, LDN Amanda Sauceda, MS, RDN, CLT Stephanie Dorfman, MS, RDN The newsletter pertains to the Nutrition Entrepreneurs Dietetic Practice Group of the Academy of Nutrition and Dietetics and reproduction rights are reserved.

Publication of an advertisement in the Ventures newsletter should not be considered as an endorsement of the product or advertiser by the DPG. Viewpoints and statements in this newsletter do not necessarily reflect policies and/or positions of the Academy of Nutrition and Dietetics. © 2022 Nutrition Entrepreneurs.

As you probably have noticed by now, each theme of Ventures this year is related to sports. This theme, Lift Others Up, is specifically inspired by strength sports (e.g., weightlifting, powerlifting, strongman, etc.) and holds a special place in my heart for numerous reasons. I first began learning how to train in the sport of weightlifting when I was in graduate school; becoming physically stronger is so empowering in all aspects of life and has helped to make me mentally stronger as well. It has helped me to realize that I can do hard things, and if something seems impossible, it just means I need to come up with a strategic and long-term plan to help me not only achieve those “impossible” feats, but also exceed them beyond my wildest dreams.

Once you realize that you are capable of consistently moving 2.5 times your body weight on a barbell, it helps to put in perspective that you can make it through any obstacle in life, as long as you stay focused and determined to come out stronger from it.

All rights reserved.

WE WELCOME FEEDBACK FROM OUR MEMBERS. PLEASE CONTACT THE EDITOR: Meagan O’Connor, MS, RDN, CSSD, LDN newsletter@nedpg.org

SUBSCRIPTION INFORMATION OR QUESTIONS: Email NEadmin@NEdpg.org

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Becoming physically stronger is so empowering in all aspects of life and has helped to make me mentally stronger as well.

I have also come to admire the culture that comes with strength sports.

Although these are all technically individual sports, the amount of camaraderie that comes along with the people you meet through these events is incredible. I cannot tell you how many times I have heard athletes say that they truly don’t think they could have hit certain lifts if it weren’t for the support/cheers from the crowd as they attempted

them. Not only do these cheers lift others up in a metaphorical sense, but I also have literally been lifted into the air by people when I failed a lift/was crushed by weights (not fun to think about, but hey, it happens).

With all this in mind, it inspired me to make our winter newsletter theme all about how we can encourage the growth of our profession, our communities, ourselves and other people. We may not even realize how our actions can impact people.

Please take a moment to read about the various ways the amazing NE members lift others (or themselves) up. Small acts can lead to big differences. I hope something in this newsletter inspires you to try something new and opens your mind to all the possibilities when giving to yourself and those around you.

Meagan O’Connor, MS, RDN, CSSD, LDN, is a sports dietitian, privatepractice owner, and is the team dietitian for USA Weightlifting. In her free time, she enjoys picking up heavy things and then putting them back down (AKA training/competing in powerlifting).

She is a proud mother of plants and is doing her best to keep them all alive.

Letter from the Chair ST E P H A N I E D O R F M A N MS, RDN CHAIR

Wow, how this year is flying! It feels like yesterday I was writing this letter for our Fall Ventures Newsletter in the hype of preparing for FNCE®.

On that note, even months later, I am still coming down from the FNCE® high and excitement of everyone being together. I didn’t know how much I needed that connection, that in-person support, the hugs and the laughs.

It’s no easy task to volunteer our time on top of the many other jobs and commitments we dietitians usually sign up for. FNCE® came at the perfect time, reminding me why I have dedicated so much time to Nutrition Entrepreneurs over the last few years - it’s because of all of you, the entire Executive Committee and the smile that sticks on my face when we are all together supporting each other.

That’s why we’re all here, right? We are part of Nutrition Entrepreneurs because we are a group of likeminded, innovative and visionary dietitians who help lift each other up. Whether we are in-person or virtual, there are so many ways we can support each other in our business adventures. y Peruse the NE Hub Check out the topics and connect with other members on shared questions, concerns and entrepreneurial successes. y Join the monthly Halfie Hours Connect with other members in real time to chat about popular business topics. y Lean on Mentors Send a message to one of the NE mentors for a personal connection and one-on-one access. y Find other NE members in your area We are all over the place!

Find other members close by and schedule your own in-person meet-up.

y Get involved on the Executive Committee!

If anyone spoke to me at the DPG showcase during FNCE®, I probably told you that the NE Executive Committee is a “fun bunch,” and I meant it!

NE, as a whole, is here to support you in all your entrepreneurial adventures. We love hearing from the NE members - what you all find beneficial and what you think we could be doing better.

Please get in touch and let us know how we can lift you up.

Stephanie Dorfman, MS, RD, is passionate about all things wellness, running outdoors, puppies, seltzer, and spreading all of the joy.

Stephanie is the owner of Stephanie Dorfman Nutrition and also works for a corporate food service company. When she's not working or snuggling with her puppy Norman, you can find her running (usually in Astoria or Central Park), baking challah, or laughing with family and friends. During the summer months, look for her at her favorite sleep-away summer camp, where her family still works and where her grandparents met. Stephanie loves being able to combine all her passions into her profession every day.

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How You/Your Business Can Give Back To Your Local Community L EA H TS U I MS, RDN DIRECTOR OF SPONSORSHIPS

Giving back to the community is in my DNA; my mom worked in refugee camps before she married my dad, I went on mission trips during high school to build houses in Tijuana, I sorted fruits and vegetables at food banks, and organized the annual Relay for Life® in college. Then, as I prepared to apply for the dietetic internship match, volunteering became accumulating as much time in the nutrition field. This meant hours spent noting diet preferences in the hospital maternity ward, sorting peanut butter jars and making food at the Ronald McDonald House. When I became a registered dietitian, I felt a little burned out on volunteering and it seemed like my heart wasn’t in it anymore.

After a couple years of focusing on myself, I started to get the itch to volunteer again. But without the easy connections of school groups or church, I wasn’t exactly sure where to start.

Two of my friends at the gym started a nonprofit called The R.I.G. (Rebuild.

Inform. Grow.) They work to inspire others to be inspired by themselves through fitness. I first got involved by volunteering to lead kickboxing classes for women staying at The Alexandria House (A-House)*. * The A-House is a transitional home for women and children located in Los Angeles, California.

Then the pandemic started, so in-person was paused. With the emergence of Zoom and connection via video chat, I gave a series of nutrition talks to The A-House. I presented on having a foundation of nutrition, and some easy ways to cook for large families since they all cook for each other at the A-House. Then The R.I.G. got involved with Boys Republic and we felt safe enough to cook together with masks on in its kitchen.

These are high-school boys who have mostly never cooked before, so we reviewed knife skills, kitchen math and the concept of “mise en place” (French for “putting in place”). In this informal setting of cooking together, we were able to talk about their nutrition questions like protein consumption, and debunk myths around food.

As Los Angeles started to open back up, Girls on the Run Los Angeles was looking for volunteer coaches for their third-to-fifth-grade running curriculum. I was selected to be an assistant coach for the fall season, and I absolutely loved being able to discuss the joy in movement. The highlight of the season was the 5K run on the last day. It made me happy to be able to use my business to host a virtual webinar where part of the registration fee was donated to Girls on the Run LA. To my fellow nutrition entrepreneurs, I’m not saying to go out and volunteer all your time and energy away. I am all for knowing your worth and charging appropriately, and with that comes the privilege to give back to your local community. Find something you love to do and see if there are ways

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for you to get involved. You decide how much time and energy you want to spend, so you don’t grow to resent the volunteering experience.

Whether it becomes a weekly commitment, a monthly commitment, or even a one-time event, there are places that will take your help!

WAYS TO FIND VOLUNTEER EXPERIENCES IN YOUR COMMUNITY: y Check in with schools to see if they’d like a registered dietitian to come by and chat about nutrition during school time, y Look up local food banks to see if there are ways to help assemble meals or pack produce. y Check out your alumni group (if you live in the same city as your school) for volunteer days. y Ronald McDonald House is a global organization with local chapters in most states, supporting families around the world. You can bring food and cook for the families in need. y Girls on the Run is a national organization with local councils in most states, supporting elementary and middle-school girls to grow their confidence with a running curriculum. y Meals on Wheels delivers meals to homebound seniors.

Leah Tsui, MS, RDN, is the owner of Limitless Nutrition, in which she does 1:1 counseling, corporate workshops and consulting for several start-ups.

Leah combines her love of sports nutrition and gastrointestinal health with an intuitive eating approach. In her time off from being an RDN, you can find her coaching functional fitness at her favorite gym, reading a book (or two!) for the book clubs she's in or running along the beach.

A Perspective Shift on Food Donations J E S S I CA CO RWI N MPH, RDN DIRECTOR ELECT OF MEMBERSHIP SERVICES

Fall colors, cozy sweaters and the ongoing battle of Pumpkin vs.

Apple. All signs the giving season is upon us. And with it, food drives.

Many of us find ourselves rummaging through our cupboards for items to donate to our local food pantry typically pinpointing the old can of chicken soup no one wanted or the creamed corn that never sounded right.

Or perhaps you run out to the store, grabbing the frosted cereal and canned cream of chicken soup on sale, along with the bulk package of ramen to maximize cost efficiency. Or maybe, just maybe, the dietitian in you decides to swing for the low-sodium soup, canned pumpkin or jars of fruit in 100% juice.

All will be helpful. Yet, do you know what your local pantry is truly in need of? Have you stopped in to peruse the shelves? Taken a moment to speak to those in charge?

After serving in public health for over a decade, I assure you the visit will be worth your time.

PERSPECTIVE SHIFT: Get to know WHO needs the food.

Food pantries cater to people with nutrient needs as diverse as those among our patients, with cultural food preferences varying further yet.

When I first began serving in food pantries, I had a difficult time understanding whom I was speaking to. Yet over time, I had the privilege of connecting with men and women with incredible stories - an engineer whose career was cut short due to the declining automobile market, a diet tech I once worked with as an intern who had to quit due to a disability, and a mother battling the financial aftermath of a horrible car accident. I continuously found myself updating my definition of who seeks help.

Humans do not choose to need help. Life happens.

Imagine the stress. Imagine their burden. A weight they certainly did not ask to be given.

Thankfully, there are ways to help.

PERSPECTIVE SHIFT: Does your pantry truly need canned food?

Many local food pantries are able to purchase typical boxed or canned items at a fraction of the cost you or I would pay in the grocery store.

Food pantry buyers can shop directly through Feeding America or, at times, local farms or even food distributors.

With this in mind, a monetary donation would be more efficient.

Another consideration is the storage options the pantry has on site.

Several pantries I worked with had setups like that of a grocery store, with open refrigeration and walkin freezers. The needs may include fresh or frozen foods, or rather pans, slow cookers and measuring cups.

It is essential to ask questions surrounding storage capabilities as well as specific needs, whether through food, volunteer hours, money or education.

PERSPECTIVE SHIFT: Think like a supermarket dietitian.

Food pantries are catering to the same dietary and disease needs of a grocery store - cardiovascular, diabetes, celiac - and the list goes on. Imagine leaving your healthcare provider’s office after being instructed to limit sodium to two grams each day, balance your carbs and to eat more vegetables -then walking into your local food pantry clueless, with limited options and zero guidance.

This is where a dietitian’s expertise can be a godsend. Educate the staff, create shelf-tags with nutrition tips, help reimagine the pantry layout to make things more user-friendly, create different sections for health needs, or help nudge the buyer on staff toward the best options available to meet client needs.

PERSPECTIVE SHIFT: Reimagine the role a dietitian can play.

Food pantries are businesses in their own rights. Maybe not aiming to turn a profit, yet they need to use their money wisely, market their efforts and manage a staff of volunteers – all while catering to the needs of a diverse clientele.

As visionary dietitians and entrepreneurs ourselves, this is our gifting zone of genius. What area do you find most enjoyable?

If teaching is your strength, consider coordinating a monthly nutrition class, offering education on meal planning or cooking on a budget, or a talk on diabetes or heart health. While the pantry patrons may appreciate your knowledge, staff and volunteers will also benefit. Classes on which foods are best-suited for specific conditions or the topic of food safety are both topics of concern.

As is the case for many NE members, you may be a master of social media and marketing. Use these skills to showcase the needs the pantry has, advertise class offerings or provide nutrition education. Teach staff and volunteers how to use Canva to enhance both fliers and Instagram appeal. You could also experiment with a virtual “Ask the Dietitian” once a month. Realistic time investments with meaningful rewards.

Just Show Up. However you choose to serve, I do hope you consider going above and beyond simply cleaning out your cupboard. I urge you to show up, ask questions, get curious and think about how you can use your strengths to bolster all levels of health and wellness in your own community.

Jessica Corwin, MPH, RDN: Despite transitioning away from entrepreneurial work this year as Jessica jumps into new roles in the field of women's health, she couldn't pass up the opportunity to give back to a DPG that has inspired her for over a decade. Jessica has 15+ years of experience in public health, culinary medicine and group education, as well as writing and editing. That being said, she works hard in order to play hard, soaking up the sun on the sandy shores of Lake Michigan with her three children, husband and boxer dog.

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Here’s How to Identify Energy-Generating Activities to Fill Your Cup K R I ST I CO U G H L I N MS, RDN DIRECTOR OF MEETINGS

Here we are again - talking about prioritizing your self-care. Unfortunately, we regularly make excuses as to why it can't happen. We have good intentions of caring for ourselves, but we get busy.

As the business owner and domestic engineer of my home, I'm in charge of running the show on many fronts. I assume the roles of project manager, calendar keeper and scheduler, taxi driver, and so on.

My schedule is regularly overrun with appointments, activities, family outings and doing all the things. On the surface, I'm busy. However, it really means my needs often get pushed to the bottom of the to-do list.

For you, a busy schedule may be different. That master’s thesis isn't going to write itself. Your fur babies need to be walked. You may be busy building your nutrition empire while working full-time.

You may even juggle all these things while caring for your aging parents.

By prioritizing myself, my friends and family benefit.

The point being, we've all got pressing matters that seem to slowly suck away our time. One moment it feels like you can tackle the world. The next, well, you're glued to the couch because you can't handle doing one more thing for someone else. When you've gotten to this point, it may indicate you haven't filled your cup lately.

THE WAY OUT IS IN A couple of years ago, I had an epiphany: If I prioritize my happiness, that joy emanates to those around me. By prioritizing myself, my friends and family benefit.

This is the exact opposite of everything we are often taught.

Instead, the belief system is something like this: If everyone around you is happy, you'll feel whole. The same principle is usually applied to caring for oneself versus those around you.

Newsflash - that's not how it works.

To help you generate joy that flows to others, you need to know what brings a smile to your face and makes you feel a surge of energy.

Knowing the tasks that make you feel drained is just as important.

For tangible results, it's time to sit down and make a couple of lists: 1 Write out all things that don't get you excited. Include tasks that constantly get pushed to the bottom of your to-do list. This will consist of the things you dread doing or dream of someone else managing. These are chores that repulse you. These are all the things you’d rather not do.

2 Brainstorm what gets you excited or makes you feel rejuvenated.

These are the tasks you look forward to crossing off your list.

They are the chores that don't feel like a chore. The secret is to think about how you feel after you complete the task. If you have a sudden uptick in energy, it goes on this list.

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Now it's time to shift your priorities.

If something on the first list can be delegated, do it. The things that bring you energy (and happiness) are now your top priority. Whenever possible, make one of these your first task of the day. You fill your cup when you front-load your day with items from the second list.

The best part is that you'll have more energy which will mean you're better equipped to take on the tasks that would otherwise weigh you down.

Remember: when prioritizing yourself by doing the things that bring you energy, it flows from you to others.

REPULSE LIST 1: Tasks that have to do with mail or lingering paperwork that needs to be kept for longer than a week.

Anything related to bookkeeping or taxes (blah).

Making doctor's appointments or something requiring a phone call as a requirement.

EXCITES LIST 2: Working out.

Taking a walk outside, even if it's 5 to 10 minutes.

Stretching or doing a few yoga poses (more if I have time).

Coffee date with a friend and deep, meaningful conversations.

Allowing my creative juices to flow with designing, creating and/or writing.

Kristi Coughlin, MS, RDN, is not your typical nutrition entrepreneur.

After recognizing private practice wasn’t her thing, she opened Bring About Happy, an uplifting, productbased business. In her spare time, Kristi can be found eating pizza, at the lake with her husband and kids, or drinking coffee with friends.

Repairing the World E LYS E R E S C H MS, RDN, CEDS-S, FIAEDP, FADA, FAND GUEST AUTHOR

In the forty years that I have been in private practice, I’ve had the privilege of working with a great diversity of clients. For the most part, they have been able to pay my fee, although there have been occasions when some were experiencing hard times - they were out of work, their parents had cut them off or they were struggling to make ends meet. I offered a sliding scale to some. To others, I simply said: “There is no way that we’re going to allow a lack of funds to interfere with your healing work and I will see you pro bono until times get better.” The gratitude in their eyes was immense.

For some, it was the first time that they felt truly loved and worthwhile.

Now, of course, I still had to pay my bills, as I have been self-supporting throughout these years, but I have also been extremely aware of my privilege.

My parents paid for my college expenses, so I never had college debt. I had the privilege of getting an education and an advanced degree. I also had the privilege of physical and mental health and the motivation to make a difference in the world. Not everyone who has come to see me has had these privileges, and when they haven’t, I knew that my value system included the need to help them out as best I could. But, again, I do need to pay my bills. In looking at my expenses and my income, I have been able to determine how many pro-bono and sliding-scale clients I could see each week without putting me in financial stress.

This brings me to the higher issue of my Jewish values. In the Jewish religion, there is a belief that after the world was created, it shattered into millions of pieces, and that the job of each Jewish person was to work toward repairing the world in any way he or she could. The Hebrew term for this concept is Tikkun Olam.

I have known from the beginning of my adult life that I had a commitment to this repair. It began in my first career as a second-grade teacher. I felt as if my love and nurturance of my students would set them up for a life of selfesteem and give them the best chance to grow up and contribute to the world.

When my second career launched, I took this mission to the teens and adults whom I was helping to repair their relationships with food and their bodies. Throughout this career, I have continued to extend myself to the patients I mentioned above, but I knew there was something more I could do.

I was approached by Project Heal and asked if I would like to join and offer my services and expertise to people who were seeking help in healing their eating disorders but didn’t have the funds to pay for it. At that time, I only had a limited understanding of the work that Project Heal does to offer equity to those

who deserve treatment but can’t access it. Since joining the Healer’s Circle and committing to seeing a pro bono patient or two a year for ongoing sessions, I have learned about the deep values that Project Heal holds and how they align with my own values. Basically, I feel a deep spiritual connection with Project Heal.

At the moment, I am working with a person who has a serious history of abuse and eating disorders and who suffers from dissociative identity disorder. The person has no income and has thankfully found help through Project Heal, who has offered the person providers who give generously of their time. In our session this week, the person told me of the gratitude of finding me as a provider, who was not only focused on Intuitive Eating, eating disorders and Health at Every Size, but makes the person feel safe,accepted and able to regularly point out the progress being made in recovery. Positive feedback is a rare experience for this person.

I am so grateful to be a part of Project Heal, whose mission is “to fill in the gaps where our healthcare system fails.” People of need, who have been pushed to the margins and neglected, are so often unable to access quality, eating-disorder care. If each of us were able to offer a bit of our time and/ or resources, we would be committing ourselves to healing this broken world.

Elyse Resch, MS, RDN, CEDS-S, Fiaedp, FADA, FAND, has been in private practice as a nutrition therapist for forty years, helping patients break free from diet culture through the Intuitive Eating process.

Her philosophy embraces the goal of reconnecting with one’s internal wisdom about eating and developing body liberation, with the belief that all bodies deserve dignity and respect.

She is the co-author/author of Intuitive Eating and several other related books.

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Product Reviews Title: The Easy Arthritis Diet Cookbook: 75 Anti-Inflammatory Recipes to Manage Symptoms Author: Ruth Frechman, MA, RDN, CPT Date: May 10, 2022 Publisher: Rockridge Press Price: $13.99 Review: Blueberry Breakfast Quesadilla. Edamame Hummus. Creamy Turmeric Cauliflower Soup. Cashew Mac and Cheese. - The Easy Arthritis Diet Cookbook: 75 Anti-Inflammatory Recipes to Manage Symptoms is an everyday cookbook packed with delightful, easy-to-make recipes while also being readable and informative.

Ruth Frechman, Registered Dietitian and author, has over 30 years of experience helping clients improve their health through nutrition. Ruth uses her expertise to incorporate simplicity yet creativity in all her recipes. From comforting classics like Blueberry Peach Cobbler to healthy snacks like BBQ Popcorn, her recipes are easy to follow while encompassing delicious and harmonious flavors.

Moreover, Ruth’s informative and concise “Arthritis Diet At-A-Glance” pages are beneficial when shopping at the market. These include the sections: Foods to Enjoy (Foods that Fight Inflammation), Foods to Consider with Care (Foods to Moderate), and Foods to Avoid (Foods that Worsen Inflammation). Ruth labels her recipes with helpful indicators such as “5 or Fewer Ingredients,” “Quick” (under 30 minutes), “Gluten-Free” and “Vegan.” What’s more, many of the recipes provide extra tips about storage and ingredient substitutions.

Thanks to Ruth’s expert guidance, The Easy Arthritis Diet Cookbook is not only arthritis-friendly but also full of mouthwatering recipes that everyone can enjoy. While I have not tried all 75 of her recipes yet, I plan to journey through them quickly. My favorites thus far include Salmon with Triple Berry Sauce and Sorghum with Curry-Lime Dressing.

Reviewer: Sarah Harper, MS, RD, LDN Title: Dietitian, Home Cook, Writer Affiliation: The Addy Bean - Recipes, Nutrition, and Wellness Blog

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Title: Gestational Diabetes Cookbook for the Newly Diagnosed Author: Ranelle Kirchner, MS, RD, LDN, CDCES Date: 2022 Publisher: Rockridge Press Price: $16.99 Review: This cookbook offers flavorful, quick and easy-to-prepare dishes for a mommy-to-be with gestational diabetes.

Recipes include ingredients that provide key nutrients and that can help minimize common pregnancy symptoms.

Entries range from refreshing Aloe Vera Green Tea to delightful desserts, and meatless meals like Eggplant Rolls with Lentils. All recipes use ingredients that are recognizable and accessible. If you prefer cookbooks with photographs, there are only a few. Several breakfast recipes include fruit and may be concerning for those with high fasting blood sugar who have been told to avoid fruit in the morning. Packed with information from weekly meal plans, corresponding shopping and meal planning guides, discussing the need for healthy carbohydrates, to the mechanisms of insulin resistance in pregnancy, this comprehensive cookbook can help reduce apprehension about eating that often follows a gestational diabetes diagnosis, and provides enticing and nutritious meals for a healthy pregnancy.

Reviewer: Kelly Honeycutt, MA, RDN Title: Lifestyle Medicine Registered Dietitian Affiliation: Vibrant Life Health & Wellness, LLC

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Combating Food Insecurity AS H L E Y CA RT E R MS, RD, LDN GUEST AUTHOR

JAS M I N E WE ST B RO O KS MS, RDN, LDN, CDCES GUEST AUTHOR

Fulfilling your purpose in the world by using your gifts to give back to the community can be very rewarding and appreciated by members of your community. At EatWell Exchange, we are always on a mission to provide culture-focused nutrition education, while striving to provide resources and access to healthy foods for communities that are often overlooked. We relate to the communities that we serve and see ourselves in their families and their lives.

EatWell Exchange is a 501(c)3 nonprofit that we founded in 2017 after working in the nutrition field and realizing the importance of meeting communities where they are, and providing education that is applicable to various cultures and socioeconomic backgrounds.

Ashley says: This was not a foreign concept to me. Growing up, both of my parents had diabetes and I remember them not having the knowledge to know what to eat to improve their health. Also, living in the Liberty City neighborhood in Miami, we did not have healthier foods accessible to us. We were limited to doing our food shopping mainly from corner stores. It feels much different when you are the professional who is supposed to have this knowledge.

You realize that, by not giving clients relatable and applicable information, you are doing the same injustice to clients that was previously experienced by your parents. To date, we have taught more than 19,500 people how they can continue to eat both the foods they have access to and their cultural favorites while promoting a healthier lifestyle. We see the impact we have by taking our knowledge and experiences, and giving back to the community.

Jasmine says: Thoughts I constantly keep in my head to ignite the fire for service come from my upbringing, and frequently seeing experiences 10 | nedpg.org

had by my parents, grandparents and people I serve today. The idea of serving others as if they were a loved-one in your family completely changes why I serve underserved communities. I grew up in Memphis, and my grandparents there had very limited access to nutrient-dense foods.

As a child, my favorite part of going to visit my grandparents included a short walk to the neighborhood convenience store to get my favorite off-brand soda in a can and a 25-cent brownie. There were few vegetables in that store.

what they want to focus on or areas that they may be lacking to be able to provide the education that they need.

We give back by first listening to communities whose voices, concerns and needs are not heard or met. We learn what their concerns are, shop at the stores they have access to, and work with partners in the community to see what they currently have in place and what needs improvement. Since both of us have experienced disadvantages in the communities of Memphis and Miami, we are able to identify the problems and come up with sustainable solutions. We highlight foods and dishes from different cultures that are often inaccurately deemed as unhealthy, but in fact serve great value in health and history. We aim to prevent medical conditions while also shining light and awareness on barriers that negatively affect the African-American community.

About 13.5 million households are food insecure in the United States, according to the USDA. With this being said, it’s important for all of us to take action in the communities we serve. It’s important to mention that even though communities need help, figuring out the best approach to helping also matters. Find community stakeholders if you’re not connected to the community members directly.

Discover ways that the community wants to be helped and start there.

Always ensure that you’re listening to them, understanding their needs and making their actual needs your focus.

Underrepresented communities and their access to nutrition information are a huge problem, so any strides we make as health providers can make a huge impact on families.

EatWell Exchange pillars consist of providing nutrition education to the community, creating and maintaining access to healthy foods, and training other healthcare professionals on providing culture-focused nutrition.

Nutrition education is important, but our communities also need increased access to food and improved culinary skills. One of our preventative programs includes our Prevent Diabetes culinary program, to attempt to put a stop to type 2 diabetes in the communities we serve. We also host kids’ culinary programs for ages 5 to 17. In these programs, we are teaching children how they can use foods that they are familiar with and have access to when building a healthy meal. These handson classes give them knowledge and skill-sets to be able to go home and make an impact on their families and also future generations. While teaching these classes, we listen to find out

It’s important for all of us to take action in the communities we serve.

Meet Jasmine and Ashley, two Registered Dietitian nutritionists who bonded together to pursue their passion of preventing chronic disease through nutrition education. EatWell Exchange is a nonprofit that teaches communities of the African diaspora how to eat their cultural foods in a healthier way.

It provides gardening and culinary classes, and nutrition education to demonstrate how our foods can be healthy and still taste good. In five years, they have educated over 19,000 people about the importance of representation of our cultures’ foods in a healthy lifestyle.

Energize Your Practice: Improve and Personalize the Energy Balance Equation SAC H I KO ST. J EO R MS, PHD, RDN/LD, FADA/FAND GUEST AUTHOR

The purpose of this article is to encourage RDNs, DTRs and other qualified nutrition professionals to become proactive leaders of improving and personalizing the energy balance (EB) equation to more accurately predict energy needs. The equation seems very simple at first, but it is very important to acknowledge that very small errors can make a huge difference over a short period of time. Additionally, most nutrient recommendations and personalized dietary interventions are based on individualized caloric recommendations.

The basic EB formula is: Food Intake = “Basal” Energy Expenditure + Physical Activity Level +Thermic Effect of Food (FI ~100%)

(BEE ~60-70%)

(PAL~20-30%)

( TEF ~10%)

However, the resting energy expenditure (REE) has replaced the basal energy expenditure (BEE) and is generally considered to be 10% above the BEE. Thus, the thermic effect of food (TEF) has usually been omitted in calculations.

Food Intake = “Resting ” Energy Expenditure + Physical Activity Level The Mifflin-St. Jeor Equation (MSJE) for estimating resting energy expenditure (REE) has been recommended as “it is more likely than other equations tested to estimate RMR to within 10% of that measured” (1, 2).

MALE 10 x wt (kg) + 6.25 x ht (cm) - 5 x age (y) + 5

FEMALE 10 x wt (kg) + 6.25 x ht (cm) - 5 x age (y) - 161

New technology using indirect calorimeters provides the REE now within 1% error and reflects an integrated, direct measure of the individual at the time of measurement. Although we recommend moving beyond the MSJE, the MSJE is still very useful as a starting point (or initial screening tool) to compare and assess the difference between the MSJE and the measured indirect calorimetry (IDC) value.

Additionally, the physical activity level (PAL) is highly variable and the assessment is not standardized. All types of wearable devices to count steps/ kcal, expended activity type, etc., present confusing, inconsistent results and recommendations. A practical measure that can be used for both assessment and simple interventions for all population groups is needed.

Finally, numerous ways to calculate energy intake (food and beverage) are available, but the error rate has been reported generally around 2025%. Many important factors have been omitted (such as the TEF) and with the changing macronutrient patterns with different popular diets (such as high-protein with the Paleo diet and high-fat with the Keto diet) needs to be considered. Importantly, methods need to be simplified. We are encouraging biometrics and clinical indicators (such as weight and weight changes over time) to better assess adherence to, and/or acceptance of, dietary plans, and explore how other factors (such as calorie equivalents, changes in metabolism, genetics, etc.) affect individualization of the EB equation.

We are hopeful that our Energy Balance Initiative will: 1 encourage RDNs and DTRs to be the “purveyors” of energy balance and be empowered to lead the collaborative team of health professionals 2 promote the understanding and adoption of a new paradigm (energy balance = weight maintenance) to prevent undesired weight gain/regain as well as unhealthy weight losses 3 improve the personalized assessment of energy requirements to better establish effective recommendations 4 train professionals in new methods and best practices to improve client outcomes; and 5 create models, find resources and develop new strategies to enhance and energize new practices and new markets Sachiko St. Jeor, MS, PhD, RDN/ LD, FADA/FAND is also a Fellow in TOS, ASN, SBM and AHA. She is professor emerita of clinical medicine at the Reno School of Medicine (Reno, Nevada) and professor graduate faculty, Department of Kinesiology and Nutrition Sciences, University of Nevada, Las Vegas.

She now devotes much of her time in developing “The Energy Balance Initiative”. She is committed to train and empower RDNs, DTRs and qualified nutrition professionals to lead the team to improve energy balance assessments and recommendations.

REFERENCES: 1. MD Mifflin, S StJeor, LA Hill, BJ Scott, SA Daugherty, YO Koh. A new predictive equation for resting energy expenditure in healthy individuals.

Am J Clin Nutr 1990:51:241-7 2. D Frankenfield, L Roth-Yousey, C Compher for the Evidence Analysis Working Group. Comparison of Predictive Equations for Resting Metabolic Rate in Healthy Nonobese and Obese Adults: A systematic Review. J. Am Dietet Assoc. 2005;105:775-789

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Student Interview with a Seasoned Dietitian KAT I E B R EA Z EA L E MS, RD, LD SPORTS NUTRITION MARKETING SPECIALIST

F R E D D U RS O, J R RDN DIETETICS STUDENT

Katie Breazeale, MS, RD, LD, is a sports nutrition marketing specialist. Her extensive career in dietetics has led to various roles, from clinical dietitian to nutrition manager to performance dietitian. In a conversation with dietetics student Fred Durso, Jr., Breazeale discusses her newfound passion for marketing and content creation as well as what she’s learned along the way.

Q: In your career, you’ve counseled a variety of clients, from police officers to military service members. What led to your leap into marketing?

A: I participated in a mentorship program and that’s when I started using Canva (an online graphic design tool) used to create social media posts, presentations and other forms of content. I had to develop pieces of content and realized that not only did I like creating content but also found out I was fairly good at it.

There was a job that opened up with Top Nutrition and Performance (an online nutrition coaching service) and I applied for a dietitian counseling position. During the interview, I told them about my Canva use. I was told to send some of my work to the company. The people there liked it and offered me the nutrition marketing specialist position.

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Q: In this role, what is something unique you’re bringing to the table?

A: There is so much false nutrition information out there on the internet these days. We are placing information out there from professional sources. We’re giving people scientifically based information and our clients end up loving it. These marketing pieces eventually help people connect to counselors and receive the proper care they are looking for.

Q: What are some of the topics you’ve been covering on your company’s blog and in other marketing pieces? Who are you targeting?

A: Hydration, women’s health, the difference between hunger and cravings, and how time change impacts hunger. I’ve also written client-attraction pieces on similar topics, supplements to support injury recovery, and the difference between a plant-based versus vegetarian diet. Our clients and potential clients are CrossFit athletes, endurance athletes and the everyday person who wants to lose weight or understand nutrition concepts better.

Q: What are some marketing tips you can share for budding entrepreneurs or those looking to better promote their brands?

A: The main thing is to know your target audience. If you're trying to market to everyone, it’s just too broad and you’re not going to reach anyone.

You have to narrow it down. Who is your ideal client? Base everything on that. Everybody is different. You are going to present information differently to a doctor’s office than you would for a chief of police. Your audience is looking for different things so your pitch has to be different.

Q: You’ve successfully moved from one specialty area of dietetics to another. What’s your advice for others who may want to do the same or switch careers altogether?

A: If you find mentorships, take advantage of them. Sometimes you have to do free work to get where you want to be. Everybody these days says that “I want to be paid what I’m worth.”

And I feel you. Yes, you should be paid what you’re worth. But if you want to be in a certain area and your heart’s set on it, you may have to work for free to show your value to get that pay.

Interview conducted by Fred Durso, Jr., a secondcareer, dietetics student at Framingham State University in Massachusetts. With years of experience as an awardwinning journalist, he plans to carve out a career that marries a deep interest in counseling clients with creating factbased content for the general public.

The Power of Precepting KA R E N A . M I L LS JD, RDN, LD CPEU ARTICLE:

Preceptors rock! They were with us every step of the way during supervised practice. Each rotation meant a new preceptor with a unique perspective on how to be a dietitian. We learned more than just how to assess a malnourished patient or counsel a patient with diabetes. We learned how to navigate the politics of hospitals and institutional kitchens. We networked. We connected.

We collaborated. As private-practice dietitians and entrepreneurs, many of us left behind the institutional world of dietetics with all its trappings, including the role of preceptor. But it doesn’t have to be that way. You can still give back to the profession and help mold future dietitians. This article will explore why privatepractice dietitians and entrepreneurs should precept, how to precept, and the ethical tenets that encourage and intertwine with precepting.

WHY DO IT? Ethical Considerations:

As entrepreneurs who are not affiliated with healthcare systems, private-practice and nutritionentrepreneur job descriptions don’t often include preceptor. Perhaps we just don’t think of ourselves in that way. The Code of Ethics (see the Resources box for links to the Code and other helpful tools) argues that maybe we should.

The Code of Ethics Tenet 3i specifically provides: “nutrition and dietetics practitioners shall ... contribute to the advancement and competence of others, including colleagues, students, and the public.”1 And Tenet 4c says dietitians should “contribute time and expertise to activities that promote ... competence of the profession”.1 Do either of these tenets mean you must be a preceptor? No, they don’t. But they do lend support to the idea that you should.

Preceptor Shortage:

According to ACEND®, the match rate has steadily increased from April 2016 to April 2021 from 51% to 73%.2 This data seems encouraging, but it may be misleading. During that time, total match participants also decreased significantly (from 5,200 participants to 3,676 participants).2 In 2021, perhaps due to the lower number of applicants, the match could have placed 94% of the applicants (up from 58% in 2016), but the number of available match slots in 2021 actually decreased by 205 from the previous year.2 New pathways or the current global health crisis may be contributing factors.

However, the reasons for these declines are not stated. Nonetheless, the data still shows a gap between the match rate and the number of students applying to match. If match applicants increase as the health crisis improves, the actual match rate is likely to decrease again unless available match positions also increase.

ACEND® acknowledges there is a shortage of dietitians willing to act as preceptors which leads to a shortage

of supervised practice opportunities.3 In programs that are associated with institutions that have a healthcare system, precepting is often a part of the job description for that system’s dietitians. Programs that do not have a specific healthcare system affiliation (such as smaller universities) may struggle with finding preceptors for all aspects of supervised practice.

As difficult as it can be to find preceptors, finding private-practice preceptors may be even harder.

According to the Commission on Dietetic Registration (CDR), in 2020 only 8% of all RDNs listed private practice as their primary work setting.4 So, it is no surprise that the availability of preceptors in that sector might be low. As a result, many interns might not have meaningful opportunities to explore other, lesstraditional, dietetic career routes.

Private-practice and nutrition entrepreneurs bring a different perspective to what one can do as a dietitian. Writer, recipe developer, business coach, food industry

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consultant, brand ambassador, policy advisor, healthcare management – this is a taste of alternative pathways a dietitian can travel.

The more professional arenas that dietitians can be found in, the more visible and trusted we are as a profession. If you are a nontraditional dietitian, supporting future dietitians by precepting is strengthening our profession.

Benefits of Precepting:

There are many justifiable reasons that entrepreneurs don’t consider “preceptor” as part of the job description. Barriers such as time constraints, heavy workload and understaffing5 resonate with clinical and private-practice dietitians alike.

And precepting as an entrepreneur may have more impact on the preceptor than in traditional settings.6 Most entrepreneur dietitians only get paid when they are either seeing patients or working on projects, so time away from the income-generating aspects of a dietitian’s business is money lost.

Should this deter you from stepping up to precept? No, it shouldn’t.

It would be easy to think that the preceptorship benefits flow only one way – to the benefit of the intern.

That may not be the case. Precepting hones business skills, such as time management and communication,and can enlarge professional networks.5 Interns also bring energy, enthusiasm, the latest clinical care recommendations, social-media know-how, and their own nutrition passions to the table. Preceptors also learn as they prepare for interns, from intern projects and from the topics explored during the rotation.5 Intern projects can also translate into tools or resources for your business.

Another preceptor benefit is free CPEUs. Although most dietetic preceptors do not receive compensation for their time like some other healthcare professions,7 dietitians can earn up to 3 CPEUs per year (15 CPEUs per fiveyear cycle) for precepting.8

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HOW TO DO IT: Meet ACEND® Requirements:

ACEND® requires preceptors to: (1) be appropriately educated, licensed, credentialed and qualified to precept in the applicable topic; (2) know the supervised practice program’s mission, goals and objectives; (3) know the ACEND® standards, and knowledge and competencies you are expected to cover; and (4) be trained in implicit biases to lessen discrimination and microaggression occurences.9 The first three points are simple enough – you either have them already done or they require little effort to accomplish. Implicit bias training may be new to you, however.

Ask the internship program if it has training for this available to preceptors.

If not, there are online resources that may work, such as the Harvard Implicit Bias Test and the National Center for Cultural Competence’s Conscious & Unconscious Biases in Health Care training module.

Consider Preceptor Training:

If you would like a little bit more preparation, the Academy provides an optional Dietetics Preceptor Training Program. The program is free and provides 8.0 CPEUs.10 It does take some time to get through the modules, but if you aren’t feeling prepared to be a preceptor, this is a great way to ease yourself into it.

Find Precepting Opportunities:

Finding precepting opportunities can be as simple as just putting your name out there. ACEND® offers databases for preceptors to register, and prospective interns and internship programs can reach out to connect. ACEND® offers both a Find-a-Preceptor Database and an ISPP Preceptor Database.

You do not need to go through the Preceptor Training Program to register.

You can also reach out to different programs to see if these need preceptors. Most programs are happy to add willing dietitians to their lists.

Each institution will have different requirements for a person to qualify as a preceptor, such as proof you have met two years of continuing education requirements11 or a minimum number of years as a practicing dietitian.12 These requirements can often be found on the program’s website.

Precepting with Ethics:

As dietitians bound by the Code of Ethics, we are following the Tenets already. As preceptors, it is our job to reinforce not only the existence of the Code, but how it specifically applies to how we practice. There are a few areas that may be good topics to highlight with interns in the private-practice setting, such as dietitians must practice competently (1a); practice with cultural sensitivity (1g); practice within a scope (1h); practice in compliance with laws (2b); document, code and bill accurately (2g); and communicate professionally in all realms, including social media (3c).1 We will explore a few of these topics below.

Competency and Scope:

Practicing competently and within an individual’s scope of practice are two interrelated, ethical tenets (see Definitions). Some interns want to start their own practice as soon as they complete supervised practice and pass the credentialing exam. Is a newly minted dietitian considered private-practice competent and able to practice within a specific scope?

Well, probably not, but it depends.

The Academy has a Scope of Practice Decision Algorithm that is designed to assist dietitians in determining whether what they want to do is within their scope of practice and whether they are competent to pursue it.13 The bit that is likely to trip up novice dietitians is the requirement to have necessary knowledge, skills and training to do what they want to do.13 The Academy provides a good list of competency case studies that can be used as teaching tools for interns that encompass topics such as health and wellness coaching, competency to provide physical activity recommendations and providing telehealth services (see Resources).

Typically, the Academy recommends specific training courses beyond what supervised practice provides to establish competency and confirm scope. While there may not be a specific case study that applies to what an intern might want to do, the case studies provide remarkable insight into what the Academy expects and what having the necessary knowledge, skills and training may look like.

Cultural Sensitivity: Tenet 1g tells us that we must “act in a caring and respectful manner, mindful of individual differences, cultural and ethnic diversity.”1 This tenet does not limit these actions to clients or patients, indicating that it could apply to all actions, including interactions with colleagues, the public (via webpages, blogs and social media) and interns. Other Tenets of the Code could also be considered a call to practice with inclusion - for example Tenets 2h (respect client autonomy), 4a (reduce health disparities) and 4b (equitable treatment).1 ACEND®’s 2022 Standards for Dietetic Internships specifically require learning activities to provide interns opportunities to develop diversity, equity, inclusion and biases recognition skills.9 Equitable learning activities might not be a competency assigned to your rotation; however, ethically, these skills should be a part of the conversation anyway.

As the United States becomes more diverse14, the odds increase that we will treat, work with, and precept people from other backgrounds and cultures,

if you don’t already. How do we make sure our interactions with interns are constructive and productive?

Especially since underrepresented dietetic students perceive that they receive less support than their peers in the dietetic education process?15 This perception may be a result of implicit biases.15 Implicit biases are unconscious, so you may not be aware that you have them. If you didn’t take an implicit-bias test as part of your preceptor preparation, consider taking one now so you can identify, understand and address your own cultural biases.16 This can greatly improve your intern’s experience. You could also ask your intern to take a test as a way to begin a dialog on respectful interaction and equitable treatment.

The Academy’s IDEA Hub and the Diversify Dietetics website offer resources, events and opportunities that can facilitate this process.

Another way to engage interns in culturally sensitive dialogue is through case studies. Preceptors can use current or past client visits as the basis for discussion. Or, if your business does not involve nutrition counseling, consider an intern project that aligns with the Code. It could be an inclusive blog post or a study on how your business can contribute to reducing health disparities. Each of these projects provides an opportunity to support the Academy’s diversity mission and apply the Code of Ethics.

Private-practice dietitians and nutrition entrepreneurs are rare.

Stepping up to precept can not only improve the number of dietetic students who are able to progress to supervised practice, but can offer interns a different perspective on the profession and provide pathways into arenas that dietitians don’t typically inhabit. In addition to the ethical considerations that advocate for precepting, precepting benefits dietitians individually and strengthens our profession on the whole. Preceptors give back to the dietetic community and lift up its future members. Consider precepting!

Karen A. Mills, JD, RDN, LD, is a dietitian and the founder of The Healthy Culture LLC. Karen draws from her background in acute care and as a lecturer on food pathways of diverse cultures to provide resources that empower people to develop their unique Healthy Culture, and a sustainable approach to nutrition that embraces family traditions, culture and budget. Karen develops plant-forward recipes and loves writing and speaking about all things food-related. When she’s not hard at work at her home office in Oregon, you can find Karen hiking, gardening or eating her way around the world.

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DEFINITIONS

RESOURCES

Competence is a principle of professional practice, identifying the ability of the provider to administer safe and reliable services on a consistent basis. (p. 6)17

ACEND’s® Find-a-Preceptor Database: www.eatrightpro.org/acend/ training- and-volunteer-opportunities/preceptors-and-mentors

Cultural Competence is a set of congruent behaviors, attitudes, and policies that come together in a system, agency, or among professionals [to] enable [them] to work effectively in cross-cultural situations. (p.2)16

Academy’s Competency Case Studies: www.eatrightpro.org/practice/ quality- management/competence-case-studies-practice-tips

Implicit Bias refers to holding positive or negative feelings, associations, or beliefs about others on an unconscious level which differs from their conscious and adapted views. (p.24)17 Individual scope of practice is determined by education, training, credentialing, experience, and demonstrated and documented competence. (p. 27)17

ACEND’s® ISPP Preceptor Database: www.eatrightpro.org/acend/ students-and- advancing-education/ispp-for-students#preceptors

Academy’s Dietetic Preceptor Training Program can be accessed: acend-s-school.thinkific.com/courses/preceptor-training-course Academy’s Inclusion, Diversity, Equity, and Access (IDEA) Hub: www. eatrightpro.org/practice/practice-resources/diversity-and-inclusion Code of Ethics for the Nutrition and Dietetics Profession handout. In addition to the Code of Ethics and a Glossary of Terms, this publication provides an Approach to Ethical Decision-Making and other tools: www.eatrightpro.org/-/ media/eatrightpro-files/career/code-of-ethics/ codeofethicshandout.pdf.

Diversify Dietetics website: www.diversifydietetics.org Harvard Implicit Bias Test: implicit.harvard.edu/implicit/education.html National Center for Cultural Competence’s Conscious & Unconscious Biases in Health Care training module: nccc.georgetown.edu/biases

REFERENCES 1 Academy of Nutrition and Dietetics, Commission on Dietetic Registration. Code of Ethics for the Nutrition and Dietetics Profession. www.eatrightpro.org/-/media/ eatrightpro-files/ career/code-of-ethics/ coeforthenutritionanddieteticsprofession. pdf. Accessed 3 August 2022.

2 Academy of Nutrition and Dietetics. Spring 2021 Dietetic Internship match data. www. eatrightpro.org/acend/public-notices-andannouncements/acend-update/acend-updatesarchives#april21. Accessed 23 August 2022.

3 Accreditation Council for Education in Nutrition and Dietetics. You Can Help to Eliminate the Internship Shortage. https:// www.eatrightpro.org/acend/training-andvolunteer-opportunities/ preceptors-andmentors/you-can-help-to-eliminate-theinternship-shortage. Accessed 3 August 2022.

4 Commission on Dietetic Registration.

Academy/Commission on Dietetic Registration demographics. https://www.cdrnet.org/ academy-commission-on-dietetic-registrationdemographics. Accessed 23 August 2022.

5 AbuSabha R et al. Benefits, barriers, and motivators to training dietetic interns in clinical settings: A comparison between preceptors and nonpreceptors. J Acad Nutr Diet. 2018; 118(3): 471-480.

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6 Hutchins AM et al. Training interns in nutrition and dietetics: A cross-sectional study of the barriers and motivators to being a Registered Dietitian Nutritionist preceptor. BMC Med Educ.

2021; 21(1):277. doi: 10.1186/s12909-021-02700-0.

7 NP Hub. Become a Preceptor with NPHub: What are the Benefits? nphub.com/blog/ how- to-become-a-preceptor-with-nphubfull-guide. Accessed 3 August 2022.

8 Commission on Dietetic Registration. CPEU Credit for Preceptors. www.cdrnet.org/ cpeucredit-for-preceptors. Accessed 3 August 2022.

9 Accreditation Council for Education in Nutrition and Dietetics. ACEND Accreditation Standards for Nutrition and Dietetics Internship Programs (DI).

Effective June 1, 2022. www.eatrightpro.org/-/ media/eatrightpro-files/acend/accreditationstandards/ 2022standardsdi-82021-3. pdf Accessed 17 August 2022.

10 Accreditation Council for Education in Nutrition and Dietetics. Preceptor Training Course. Acends-school.thinkific.com/courses/preceptortraining-course. Accessed 3 August 2022.

11 University of Northern Colorado. Dietetic Internship: What is a Preceptor? www.unco.edu/ nhs/dietetic-internship/for-applicants/whatis-preceptor.aspx. Accessed 17 August 2022.

12 City University of New York. Program Planning for Distance Interns. internship. commons.gc.cuny.edu/program-planning-fordistance-interns. Accessed 17 August 2022.

13 Academy of Nutrition and Dietetics. Scope of Practice Decision Algorithm. www.eatrightpro. org/-/media/eatrightpro-files/practice/ scope-standards-of-practice/20210923scope-of-practice-decision-tool-algorithm. pdf Accessed 23 August 2022.

14 Vespa J, Medina L, Armstrong DM. Demographic Turning Points for the United States: Population Projections for 2020 to 2060. Current Population Reports, P25-1144, U.S. Census Bureau, Washington, DC, 2020. www.census.gov/content/dam/ Census/library/ publications/2020/demo/ p25-1144.pdf. Accessed 23 August 2022.

15 Wynn CL et al. Barriers to and facilitators of dietetics education among students of diverse backgrounds: Results of a Survey. J Acad Nutr Diet.

2017; 117(3): 449-468. doi:10.1016/ j.jand.2016.06.010.

16 Thornton H et al. Evolving beyond the world foods course: Creating racially and ethnically inclusive educational spaces for dietetics students. J Acad Nutr Diet. 2021; S22122672(21)00725-5. doi: 10.1016/j.jand.2021.06.302.

17 Academy of Nutrition and Dietetics.

Academy of Nutrition and Dietetics Definition of terms List, February 2021. www. eatrightpro.org/-/media/eatrightpro-files/ practice/scope- standards-of-practice/ academydotlist.pdf Accessed 3 August 2022.

Energize Your Business with the NEDPG Spring Summit Our annual Spring Summit is a one-of-a-kind, virtual event that delivers in incredible ways. Designed entirely by nutrition entrepreneurs for nutrition entrepreneurs! We understand your unique needs at all stages of business which means you’ll find the information you’ve been craving.

The Spring Summit Committee has meticulously selected topics, content and speakers to provide a well-rounded experience. You’ll definitely feel the energy of the event which will spill over into your business practices.

HIGHLIGHTS y Over 10 sessions with interactive live Q&As

SCHOLARSHIPS AVAILABLE!

y Opportunities to meet and engage with other RDN entrepreneurs y Virtual networking event with breakout rooms for more engaging interactions y Community boards to discuss all sorts of nutrition-related topics y Chat boards during the Live Q&A sessions y Flexibility to attend the event in real time or watch recorded sessions as your schedule allows y Earn 13+ CPEUs y Cost-effective event: As low as $4.00 per CPEU. Plus, no travel expenses.

PRICING (EARLY BIRD PRICE / REGULAR PRICE)

Members: $55/70 Non-members: $75/90 Students: $15/25 Students non-members: $25/35 Early-bird pricing closes Tuesday, January 31, 2023.

Registration at the regular price will be open through the start of the event.

nedpg.org | 17

2023 Spring Summit Schedule THURSDAY, MARCH 2 5:00 PM 6:00 PM

Welcome Message From

STEPHANIE DORFMAN NE CHAIR

Presentation By

Kick-Off Event with the Spring Summit sponsor Seeds of Wellness

WENDY BAZILIAN DRPH, MA, RDN

Essentialism, Efficiency and Time Management: The Roadmap for Leaders and Entrepreneurs

SAHAR SAFFI MS, RD

FRIDAY, MARCH 3 10:00 AM

11:00 AM

JULIE CUNNINGHAM MPH, RDN, LDN, CDCES, IBCLC

From Subscribers to True Fans: How to Use Nurture Email Marketing to Grow Your Income

JESSICA SETNICK MS, RD, CEDRD

Breaking Down the Anatomy of Public Speaking: Panel Q&A

JEN NGUYEN RDN, CDN, NASM-CPT

1:00 PM

SARA HAAS RDN

How to Create a Captivating Cooking Demo

2:00 PM

ADRIEN PACZOSA RD, LD, CEDRD-S

Mastering your Business, Life and Growth through Masterminds

MONDAY, MARCH 6 11:00 AM

KOURTNEY JOHNSON RD, LD

Intuitive Eating Principles and Myths You Probably Believe

NOON

MANJU KARKARE MS, RDN, LDN, CLT, FAND

Advocacy: A Personal Responsibility

2:00 PM

HOLLY LARSON MS, RD

10 Ways to Write Better Blogs

3:00 PM

JENNIFER MCGURK RDN, CDN, CEDS-S

From Vision to Execution: Using Systems to Serve Clients

4:00 PM

TAYLOR WOLFRAM MS, RDN, LDN

Growing Your Virtual Private Practice

5:00 PM

VISIT VIRTUAL EXPO BOOTH HOUR

6:00 PM

KAREN A MILLS JD, RDN, LD

What Your DI Didn't Tell You: Managing Risk and Client Expectations with Legal Forms and Agreements

7:00 PM

DAWN LUNDIN MS, RD

Show Me the Money! Navigating Finances in a Self-Pay Practice

THURSDAY, MARCH 9 4:00 PM

ELIZA KINGSFORD MA, LPC, C-NET, C-EFT

The Neuroscience of Change: How Your Brain Keeps You Stuck in Your Patterns

5:00 PM

SPRING SUMMIT COMMITTEE

Networking Event

6:00 PM

KRISTI COUGHLIN NE DIRECTOR OF MEETINGS

Closing Session

* Schedule subject to change. For the most up-to-date information, go to nedpg.org/springsummit 18 | nedpg.org

2023 Spring Summit Speakers

Adrien Paczosa

Dawn Lundin MS, RD

MA, LPC, C-NET, C-EFT

Jen Nguyen

Jennifer McGurk

Jessica Setnick

Karen A Mills

Kourtney Johnson RD, LD

MS, RDN, LDN, CLT, FAND

Sara Haas

Stephanie Dorfman

RD, LD, CEDRD-S

RDN, CDN, NASM-CPT

JD, RDN, LD

RDN

RDN, CDN, CEDS-S

MS, RDN

Eliza Kingsford

Holly Larson MS, RD

Julie Cunningham

MS, RD, CEDRD

MPH, RDN, LDN, CDCES, IBCLC

Manju Karkare

Sahar Saffi

Taylor Wolfram

Wendy Bazilian

MS, RDN, LDN

MS, RD

DrPH, MA, RDN

nedpg.org | 19

Ventures

WI N T E R 2022-2023 | VO LU M E L I | N U M B E R 3

6301 Snidercrest Rd Mason, OH 45040

Upcoming NE Webinars

JANUARY 12TH @ 1:00 PM ET

JANUARY 24TH @ 1:00 ET

FEBRUARY 7TH @ 1:00 ET

How to Create Content Like the Superstar Dietitian You Are!

How to Understand and Appreciate Personality Differences

Counseling Skills for Dietitians to Help Their Clients Get Better Outcomes and Enhance Retention

Presented by: Tracy Yemma, MS, RD, LDN, CPT

Presented by: Kelsey Taylor, Enneagram Coach

Presented by: Stephanie Notaras, APD, MS

Upcoming Halfie Hours

JANUARY 18TH @ 2 PM ET

Making Insurance Easy and Profitable Live Q&A with Ingrid Knight, RDN, LD

FEBRUARY 15TH @ 2 PM ET

MARCH 15TH @ 2 PM ET

APRIL 19TH @ 2 PM ET

Website, SEO, Branding: How to Convert Leads to Clients

Corporate Wellness: The Where & How to Get Started

Mindset Shifts You Need to Make as an RD Entrepreneur

Live Q&A with Whitney Bateson, MPH, RD

Live Q&A with Christie Hunter, MS, RD

Live Q&A with Christine Thomson, RDN, LDN